This easy curry soup is delicious served with mango chutney – and you can freeze it for up to 3 months, too
- 2 tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 2-3 level tbsp Tikka Masala curry paste
- 750g (1½lb) potatoes, eg, Maris Piper, peeled and cubed
- 600ml (1 pint) milk
- 1 vegetable stock cube
- Salt and black pepper
- Mango chutney and chopped coriander, to serve
Heat the oil in a large saucepan and add the onion. Cook the onion over a medium heat for 5-7 minutes, or until it?s softened. Add the Tikka paste and cook for a further 1-2 minutes. Add the potatoes to the pan and stir to coat them in the curry paste, then pour in the milk and add the stock cube. Pour 600ml (1 pint) water into the pan and bring the mixture to the boil. Cover the pan and then reduce the heat and simmer the soup for 20-30 minutes, or until the potatoes are tender.
Remove the pan from the heat and then purée the soup in a blender or food processor. Add seasoning to taste. If the soup is too thick, add a little more water.
Reheat the soup, if necessary, before serving. Pour the soup into serving bowls and then spoon a little mango chutney on to each bowl, and scatter over some chopped coriander.
Top tip for making Tikka tattie soup
To freeze the soupPack cold soup into suitable containers and freeze for up to 3 months. Allow the soup to defrost.